Sunday, January 3, 2016

I am a huge fan of meals that can be made in one (or two) pots. The fewer dishes, the better! My least favorite kitchen chore is doing the dishes. In fact, when Hubby is on his weekend, the dishes are his job. He knows I hate doing them, but when he works, it's on me since he leaves right after we finish eating. One more reason I really, really look forward to his weekends!

This skillet chicken pot pie is a wonderful, one pot dish that is a huge crowd pleaser. When it comes out of the oven, it looks so yummy and amazing, you really feel like you've got a handle on the whole cooking thing. Look what I made! Look how pretty! It looks delicious and smells like heaven! Yep, it's a good one.

Preheat oven to 425 º. Heat oil and butter in the cast iron skillet on medium-low heat. Add shallots and sauté for 3 minutes, then add garlic and sage and cook for 30 seconds. Add flour, stir to coat. (You can add a drizzle of extra oil here, if necessary). Cook for 2 minutes, stirring frequently. Add broth 1/2 cup at a time, whisking as you go. Whisk in half and half and season with salt and pepper. Increase heat to medium high and cook for 2 to 3 minutes to thicken. Add the veggies and chicken and simmer for 5 minutes. Taste for seasoning and add salt and/or pepper, as needed.

Unroll the thawed puff pastry onto the top of the skillet. Carefully pinch down the edges (the skillet is warm!) and brush with the beaten egg. Cut a few lines in the pastry sheet to vent. Bake for 15 minutes, then lower the heat to 375º and bake for 5-7 minutes longer until the top is nicely browned. Let it rest for 10 minutes, then slice and serve. Enjoy!

I try to be really good about meal planning at the beginning of every week. I think that things just go a bit smoother when I have an organized plan for meals. However, I sometimes fall a bit short on that goal. When that happens, we have a few go-to recipes that do the job on short notice, such as a simple chicken noodle soup that does the job when we are in a time crunch. It's just chicken, stock, carrots, celery, and pepper. Easy!

But, lately, we've been obsessed with this slightly more complicated version. It is so delicious and full of many layers of flavor. Even though you start with boxed stock, you add so much to the complexity of it that, by the end, you'll think you used homemade chicken stock. It's comforting and a little fancy (for chicken noodle soup, anyway) and completely delicious. It's our favorite chicken noodle soup recipe, hands down!

Melt butter and oil in a Dutch oven over medium heat. Sauté chopped onions, celery, and carrots with a pinch of salt and lots of pepper in butter and oil for 10 minutes. Sprinkle in the flour, stir, and cook for 2 minutes. Slowly whisk in 2 boxes of stock and bring to a boil. Add the bay leaves and thyme and reduce heat to medium-low and simmer for 20 minutes.

Add in 4 cups of water and chicken base. Season again with pepper. Add the noodles and bring to a boil. Boil for 10 minutes, then add the shredded chicken and cook for 5 minutes. Finally, add the parsley and taste for seasonings. I usually add more pepper at this point, but we love lots of pepper! Cook for 5 minutes more, then remove the bay leaves and serve. Enjoy!

About Me

One wife's adventures in the kitchen, from family recipes and comfort food to more ambitious fare, including a foray into French cuisine. I hope you enjoy following my efforts, trying my successful recipes, and laughing with me over my failures. This kitchen adventure is one that I love to partake in and share, so join me on my path to learning how to cook!